Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Corn Grits VERSUS Flaked Corn
Reply
 
Thread Tools
Old 03-24-2013, 06:26 PM   #11
Stauffbier
Feedback Score: 1 reviews
Recipes 
 
Join Date: Nov 2011
Location: El Paso, TX
Posts: 5,140
Liked 1033 Times on 635 Posts
Likes Given: 2750

Default

As I mentioned above I used grits and minute rice when I brewed the Cream of Three Crops. To me the corn taste from the grits is really strong. So much that I'm not enjoying it, since I'm not crazy about the corn flavor. YMMV,

I had split off a gallon the day I brewed, and that gallon was dry hopped with NZ Rakau. That was really good. The hop aroma/flavor cut down on the corn flavor a lot. I wish I would have dry hopped the entire batch!


__________________
Bier war sein letztes wort dann trugen ihn die Englein fort...

Stauffbier is offline
MattHollingsworth Likes This 
Reply With Quote
Old 03-24-2013, 09:51 PM   #12
shamilton
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2010
Location: Denver
Posts: 11
Likes Given: 3

Default

Quote:
Originally Posted by MattHollingsworth View Post
Reviving the thread.

I'm going to use corn for the first time. I know corn doesn't give a LOT of flavor, but I've had pre prohibition lagers before that did have some corn character. I'm looking to get a bit of corn character. Locally, we have polenta and flaked corn. Any idea if I could get corn character from either if I used something like 25%???

Any insight is appreciated.


Oh ya...25% will definitely give you corn character in the Triple. I don't know how that would taste/be characteristic to the style, however, I applaud your innovation. I would like to know how that goes. I use 15% in light lagers and its perfect
shamilton is offline
 
Reply With Quote
Old 03-24-2013, 09:55 PM   #13
MattHollingsworth
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2009
Location: Samobor, Croatia
Posts: 1,612
Liked 33 Times on 31 Posts
Likes Given: 37

Default

Quote:
Originally Posted by shamilton View Post
Oh ya...25% will definitely give you corn character in the Triple. I don't know how that would taste/be characteristic to the style, however, I applaud your innovation. I would like to know how that goes. I use 15% in light lagers and its perfect
I don't much care if it's characteristic to the style. Styles be damned! ;-)

I'm looking to basically make a beer I like anyway and replace the sugar, which is usually a substantial amount in my tripels and most tripels, with corn. I've had good luck with Belgians with a few different grains and think some of the yeasts play well with grain. Anyway, can't hurt to try, I figure. I'd like to get some of the corn flavor to come through.
__________________
HOMEBREWING SINCE 1997
MattHollingsworth is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
degerminated corn grits or corn meal Kaiser All Grain & Partial Mash Brewing 18 04-06-2011 01:57 AM
corn grits dry or wet weight?? EO74 All Grain & Partial Mash Brewing 1 02-18-2011 01:42 AM
Flaked corn off-flavors chefkdub All Grain & Partial Mash Brewing 19 03-06-2010 05:24 AM
Flaked Corn BrewTaster All Grain & Partial Mash Brewing 4 02-16-2009 07:43 PM
flaked corn robmee All Grain & Partial Mash Brewing 7 02-24-2006 01:12 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS